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Ingredients
- 2 sticks butter
- 8 oz. bittersweet or semisweet chocolate, chopped
- 5 large eggs
- 5 large yolks
- 1/2 cup sugar
- 1/2 cup flour
Details
Servings 6
Preparation
Step 1
Preheat 375*
Butter six 6 oz. (3/4 cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale and forming a ribbon when lifting beaters. About 5 minutes.
Add flour, beat just until blended. Stir in chocolate. Pour into the dishes.
Place dishes on baking sheet and bake until cakes are firm but still moving slightly in the center when shaken, about 12 minutes. (DON'T OVERBAKE THESE, THEY ARE SUPPOSED TO BE GOOEY) Cool 5 minutes, invert and serve with Frangelico flavored ice cream. (Mix soft vanilla ice cream with about 1/4 cup of Frangelico)
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